LOBSTER BISQUE Meaning and
Definition
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Lobster bisque is a rich and creamy soup that is made from the meat and stock of lobsters, along with various other ingredients. It is typically considered a delicacy and is often featured in gourmet cuisine.
The base of a traditional lobster bisque is created by first cooking the lobster shells and heads in a mixture of butter and aromatic vegetables, such as onions, carrots, and celery. This process releases the flavorful essence of the lobster, resulting in a deeply flavored stock. The shells are then removed, and the stock is strained to remove any solids.
To create the luxurious texture, heavy cream is added to the stock, giving the bisque its signature creamy consistency. The cream enriches the flavor and enhances the smoothness of the soup. Other seasonings and ingredients, such as sherry wine, tomato paste, garlic, and spices like paprika, may also be added to further enhance the complexity of flavors.
The final touch of a lobster bisque is the addition of tender lobster meat. The meat can be roughly chopped or shredded and added to the bisque just before serving, adding both texture and taste to the dish.
Lobster bisque is often enjoyed as a decadent appetizer or a main course, served hot and garnished with additional lobster chunks or even a drizzle of sherry on top. The rich flavors and creamy texture of lobster bisque have made it a beloved delicacy among seafood enthusiasts worldwide.
Common Misspellings for LOBSTER BISQUE
- kobster bisque
- pobster bisque
- oobster bisque
- libster bisque
- lkbster bisque
- llbster bisque
- lpbster bisque
- l0bster bisque
- l9bster bisque
- lovster bisque
- lonster bisque
- lohster bisque
- logster bisque
- lobater bisque
- lobzter bisque
- lobxter bisque
- lobdter bisque
- lobeter bisque
- lobwter bisque
- lobsrer bisque
Etymology of LOBSTER BISQUE
The word "lobster bisque" has its origins in both French and English.
The term "bisque" comes from the French word "bisque", which originally referred to a rich, creamy shellfish soup. The French word "bisque" was derived from the word "biscuit", meaning "twice-cooked" or "twice-baked". In the context of soup, it referred to the process of twice-cooking or roasting the shells of crustaceans like lobster or shrimp before being used in the soup, which lends a distinct flavor to the broth.
The word "lobster" comes from the Middle English word "lobstor" or "loppestre", which ultimately originated from the Old English word "loppe", meaning "spider" or "spider-like creature". It was called so due to the resemblance of a lobster's long, jointed limbs to a spider's legs.
